No. 1205 Darioles.
Line (very thinly) a dozen small dariole moulds with paste (pâte à foncer, No. 1136), then put one ounce of flour in a basin with an egg, beat it quite smooth, then add six yolks of eggs and four ounces of sugar (pounded) with a quarter of an ounce of candied orange-flowers, six large macaroons crushed, one whole egg, and half a pint of good cream; mix all well together, put a small piece of butter in each of the moulds, fill them with the above preparation, and bake in a quick oven, when done take them out of the mould, sift sugar over, and serve very hot; they will be as light as souffles and eat as delicate.